How to make good pad thai without using a wok?

Question

How to make good pad thai without using a wok?

Answer 1

with a wok means you do not want to stir fry right,... here is a mock  pat-Thai dish.. enjoy.. but you need a pot..

-> rice noodle

-> prawn (cook  peel and shelled)

-> peanut

-> lime juice

-> dry chili.

-> bean sprout

-> chives(cut into 2 inch strip)

-> mince pork

-> sugar

-> garlic

-> oyster sauce

-> chicken favour powder.

-> fish sauce

-> black soya sauce

direction:

boil hot water. once boil throw in the noodle.. and drain it dry..leave aside.

using the same pot: add a little oil..fried garlic till golden brown...  leave aside...

using the same pot..with remaining oil fried the mince pork till cook ,add oyster sauce and chicken favour powder and a little bit of black soys sauce (for colour) . throw in the noodle . Stir and mix well and taste.Place the noodle in a bowl /plate.

place Bean spout, chives, prawn, peanut , sugar , dry chili , fried garlic and lime on the noodle ...

to eat , tossed everything together. enjoy...

Answer 2

Pad Thai

1 (12 ounce) package rice noodles

2 tablespoons butter

1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

1/4 cup vegetable oil

4 eggs

1 tablespoon white wine vinegar

2 tablespoons fish sauce

3 tablespoons white sugar

1/8 tablespoon crushed red pepper

2 cups bean sprouts

1/4 cup crushed peanuts

3 green onions, chopped

1 lemon, cut into wedges

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper.

Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Yield: 6 servings

http://food.yahoo.com/recipes/allrecipes...

Pad Thai

4 ounces dried rice noodles

2 teaspoons peanut oil

3 cloves garlic, minced

1 large egg, lightly beaten

8 ounces small shrimp, peeled and deveined

2 cups mung bean sprouts

1/2 cup sliced scallion greens

3 tablespoons rice vinegar

2 1/2 tablespoons fish sauce

2 tablespoons sugar

1 teaspoon chile-garlic sauce

2 tablespoons chopped dry roasted peanuts

Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.

Heat oil over high heat in a wok or large deep skillet until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.

Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.

Yield: 3 servings

http://food.yahoo.com/recipes/eatingwell...

http://food.yahoo.com/recipes/food-and-w...

http://food.yahoo.com/search?tp=recipe&p...

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Answer 3

why on earth would you need a wok? I'm asian and I don't own a wok, and most people I know don't own a wok. What's wrong with a frying pan? Use a nice teflon one and it'll work just fine.

or buy the instant pad thai from Target. Just add water and microwave.